Requirements: English
Company: Celebrity Cruises
Region: Livorno , Toscana
KEY RESPONSIBILITIES - Directs, coaches, supports,supervises, and evaluates (with the Sous Chef) all direct reports.- Must have excellent food knowledge and a full understanding ofculinary terms. - Must be able to read, understand, follow, andprepare company recipes by maintaining the quality and consistencyin taste according to the instructions provided by the corporateoffice. - Must be proficient in completing tasks, work efficientlyand productively. - Must be able to work in any section of akitchen. - Coordinate and supervise all team members assigned totheir section, assign and delegate tasks accordingly. - Undertakerecipe reviews daily. Maintain recipe folders in immaculatecondition. - Responsible for follow-through on any request withinthe area of responsibility received from the direct supervisor ormanager on duty; this may include show plates, food samples andrandom food tastings. - Control production levels and recommendideas for improvements and better cost controlling. - Prepare dailyelectronic food requisitions needed for his section production andcountercheck deliveries for its accuracy; Report any discrepanciesto his immediate supervisor. - Must be able to oversee any mainsection (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant andCold Kitchen) and its entire food production. - Maintain and ensurethat Public Health are followed according to company standards andexpectation (referring to US, Anvisa, Shipsan, Canadian, Australianetc.) and always followed within their section. - Ensures that theHACCP program is carried out correctly. - Maintains their assignedarea in preparation for announced or unannounced United StatesPublic Health type inspection either done by the Food &Beverage Director or the actual inspectors. - Reports for duty atassigned times, follows their supervisors instructions, andensures that personal appearance, uniform, and personal hygiene arein accordance with the companys rules and regulations. FINANCIALRESPONSIBILITIES - This position is responsible for costcontainment through the proper use, handling and maintenance ofrecords, reports, supplies and equipment. - Identifies potentialexpense reductions through cost control. - Analyzes operationalproblems and establishes controls. - Reviews timesheets andforwards them to the Executive Chef for approval. - May prepare avariety of reports and letters utilizing personal computer systemand equipment. - Ensures that items are requisitioned in correctquantities, within acceptable timeframes and in accordance withestablished control procedures. - Conducts workstation spot checksto ensure items are correctly stored to minimize deterioration andwaste. MOTIVATIONAL RESPONSIBILITIES - Monitors and manages thevarious assigned workstation functions. - Monitors the assignmentof duties and responsibilities to their staff. - Observes andevaluates staff and work procedures to ensure quality standards andservice are met. - Makes recommendations regarding personnelactions such as new hire requests and discharges, to ensureadequate and continuous staffing. - Inspects workstations, workareas, equipment, etc. to ensure efficient service and conformanceto standards. QUALIFICATIONS AND EDUCATION - A minimum of 8 yearsin an upscale hotel, resort, cruise ship or convention banquetingservice and at least 2 years as Chef de Partie (shipboardexperience preferred). - A culinary school degree is required. -Very strong management skills in a multicultural and dynamicenvironment. - Very strong communication, problem solving, decisionmaking, and interpersonal skills. - Superior customer service,teambuilding, and conflict resolution skills. - Knowledge of theprinciples and processes for providing personalized servicesincluding needs assessment techniques, quality service standards,alternative delivery systems, and guest satisfaction evaluationtechniques. - Strong planning, coaching, organizing, staffing,controlling, and evaluating skills. - Intermediate computersoftware skills required. - Possess a good understanding of basicaccounting principles such as numbering flow, Debits/Credits,adjusting entries, and corrections. - Ability to write reports andbusiness correspondence and to establish a good rapport with theships Senior Officers and the corporate office.